发布求助
文献互助 智能选刊 最新文献

Food Engineering Progress最新文献

筛选
英文 中文
Effects of Partial Substitution of Melissa Officinalis Powder on Muffin Quality Characteristics 部分替代梅丽莎粉对松饼品质特性的影响
Food Engineering Progress Pub Date : 2022-05-31 DOI: 10.13050/foodengprog.2022.26.2.78
J. H. Lee
{"title":"Effects of Partial Substitution of Melissa Officinalis Powder on Muffin Quality Characteristics","authors":"J. H. Lee","doi":"10.13050/foodengprog.2022.26.2.78","DOIUrl":"https://doi.org/10.13050/foodengprog.2022.26.2.78","url":null,"abstract":"","PeriodicalId":12413,"journal":{"name":"Food Engineering Progress","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-05-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43557099","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Quality Evaluation of Hot Air-Dried Edible Insect ‘Protaetia Brevitarsis Larvae’ Including Sacrificing Method, Storage Temperature, and Defatting Condition 热风干食用昆虫白衣原蜂幼虫的品质评价，包括牺牲方法、储存温度和脱脂条件
Food Engineering Progress Pub Date : 2022-05-31 DOI: 10.13050/foodengprog.2022.26.2.69
Ha Young Kim, Duri Kim, Ji-Yeon Chun
{"title":"Quality Evaluation of Hot Air-Dried Edible Insect ‘Protaetia Brevitarsis Larvae’ Including Sacrificing Method, Storage Temperature, and Defatting Condition","authors":"Ha Young Kim, Duri Kim, Ji-Yeon Chun","doi":"10.13050/foodengprog.2022.26.2.69","DOIUrl":"https://doi.org/10.13050/foodengprog.2022.26.2.69","url":null,"abstract":"","PeriodicalId":12413,"journal":{"name":"Food Engineering Progress","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-05-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48047310","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Preparation and Quality Characteristics of Jelly According to Various Gelling Agents 不同胶凝剂对果冻的制备及质量特性的影响
Food Engineering Progress Pub Date : 2022-02-28 DOI: 10.13050/foodengprog.2022.26.1.51
Eun-Sung Cha, H. Yi, Su-Youn Lim, Ji-Yeon Chun
{"title":"Preparation and Quality Characteristics of Jelly According to Various Gelling Agents","authors":"Eun-Sung Cha, H. Yi, Su-Youn Lim, Ji-Yeon Chun","doi":"10.13050/foodengprog.2022.26.1.51","DOIUrl":"https://doi.org/10.13050/foodengprog.2022.26.1.51","url":null,"abstract":"","PeriodicalId":12413,"journal":{"name":"Food Engineering Progress","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43604034","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 1
Quality Characteristics of Strawberry Jam Added with Neohesperidin Dihydrochalcone 添加新橙皮苷二氢查尔酮的草莓酱的品质特性
Food Engineering Progress Pub Date : 2022-02-28 DOI: 10.13050/foodengprog.2022.26.1.44
Gyeong A Jeong, Yang Kim, Chang Joo Lee
{"title":"Quality Characteristics of Strawberry Jam Added with Neohesperidin Dihydrochalcone","authors":"Gyeong A Jeong, Yang Kim, Chang Joo Lee","doi":"10.13050/foodengprog.2022.26.1.44","DOIUrl":"https://doi.org/10.13050/foodengprog.2022.26.1.44","url":null,"abstract":"","PeriodicalId":12413,"journal":{"name":"Food Engineering Progress","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48274404","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 1
Effects of Bactocease Treatment on Microbial Growth and Quality of Fried Fish Paste During Storage 细菌蛋白酶处理对炸鱼酱贮藏过程中微生物生长及品质的影响
Food Engineering Progress Pub Date : 2022-02-28 DOI: 10.13050/foodengprog.2022.26.1.19
J. Kang, C. Ra, Seon Hwa Kim, Hee Won Shon, Ha-Yull Chung
{"title":"Effects of Bactocease Treatment on Microbial Growth and Quality of Fried Fish Paste During Storage","authors":"J. Kang, C. Ra, Seon Hwa Kim, Hee Won Shon, Ha-Yull Chung","doi":"10.13050/foodengprog.2022.26.1.19","DOIUrl":"https://doi.org/10.13050/foodengprog.2022.26.1.19","url":null,"abstract":"","PeriodicalId":12413,"journal":{"name":"Food Engineering Progress","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47536502","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Effects of Quality Characteristics and Antioxidant Activity on Yogurt Added With Cold Brew Liquid Coffee Containing Lactobacillus delbrueckii subsp. bulgaricus 添加德氏乳杆菌（Lactobacillus delbrueckii subsp。保加利亚
Food Engineering Progress Pub Date : 2022-02-28 DOI: 10.13050/foodengprog.2022.26.1.27
Seung-Yong Lim
{"title":"Effects of Quality Characteristics and Antioxidant Activity on Yogurt Added With Cold Brew Liquid Coffee Containing Lactobacillus delbrueckii subsp. bulgaricus","authors":"Seung-Yong Lim","doi":"10.13050/foodengprog.2022.26.1.27","DOIUrl":"https://doi.org/10.13050/foodengprog.2022.26.1.27","url":null,"abstract":"","PeriodicalId":12413,"journal":{"name":"Food Engineering Progress","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44158635","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Gastroprotective Effects of Brassica Oleracea Var. Capitata Extraction by Suppressing Histamine Releasing in HCl-Ethanol Induced Gastritis Rat Model 甘蓝提取物抑制盐酸乙醇诱导的胃炎大鼠模型组胺释放的胃保护作用
Food Engineering Progress Pub Date : 2022-02-28 DOI: 10.13050/foodengprog.2022.26.1.1
Jung-Sik Lim, C. Kim, K. Shin, T. Yoon, H. Park
{"title":"Gastroprotective Effects of Brassica Oleracea Var. Capitata Extraction by Suppressing Histamine Releasing in HCl-Ethanol Induced Gastritis Rat Model","authors":"Jung-Sik Lim, C. Kim, K. Shin, T. Yoon, H. Park","doi":"10.13050/foodengprog.2022.26.1.1","DOIUrl":"https://doi.org/10.13050/foodengprog.2022.26.1.1","url":null,"abstract":"","PeriodicalId":12413,"journal":{"name":"Food Engineering Progress","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41969465","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Changes in Viability of Bifidobacterium lactis and Quality Properties on Pudding With Grain-Added Yogurt During Cold Storage 添加谷粒酸奶的布丁冷藏过程中乳酸双歧杆菌活力及品质特性的变化
Food Engineering Progress Pub Date : 2022-02-28 DOI: 10.13050/foodengprog.2022.26.1.36
Seung-Yong Lim
{"title":"Changes in Viability of Bifidobacterium lactis and Quality Properties on Pudding With Grain-Added Yogurt During Cold Storage","authors":"Seung-Yong Lim","doi":"10.13050/foodengprog.2022.26.1.36","DOIUrl":"https://doi.org/10.13050/foodengprog.2022.26.1.36","url":null,"abstract":"","PeriodicalId":12413,"journal":{"name":"Food Engineering Progress","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47936671","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
A Study on the Quality Characteristics of Apple and Carrot Mixed Juice With Different Amounts of Beet 不同甜菜用量苹果胡萝卜混合汁的品质特性研究
Food Engineering Progress Pub Date : 2022-02-28 DOI: 10.13050/foodengprog.2022.26.1.11
Yen-Hee Jung, Sun-Choung Ahn
{"title":"A Study on the Quality Characteristics of Apple and Carrot Mixed Juice With Different Amounts of Beet","authors":"Yen-Hee Jung, Sun-Choung Ahn","doi":"10.13050/foodengprog.2022.26.1.11","DOIUrl":"https://doi.org/10.13050/foodengprog.2022.26.1.11","url":null,"abstract":"","PeriodicalId":12413,"journal":{"name":"Food Engineering Progress","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45634463","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Taste Supplementation of Low-Salinity Kimchi 低盐泡菜的风味补充
Food Engineering Progress Pub Date : 2021-11-30 DOI: 10.13050/foodengprog.2021.25.4.313
Ki-Eui Lee, Ha-Yull Chung
{"title":"Taste Supplementation of Low-Salinity Kimchi","authors":"Ki-Eui Lee, Ha-Yull Chung","doi":"10.13050/foodengprog.2021.25.4.313","DOIUrl":"https://doi.org/10.13050/foodengprog.2021.25.4.313","url":null,"abstract":"","PeriodicalId":12413,"journal":{"name":"Food Engineering Progress","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49194251","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
首页 上一页 下一页 尾页
0
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整，为了账户安全，请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
现在去查看 取消
×
提示
确定
请完成安全验证×
相关产品
×
本文献相关产品
联系我们：info@booksci.cn Book学术提供免费学术资源搜索服务，方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号：481959085
Book学术官方微信